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1
Begin by adding the chicken, garlic, shallot, salt, chili flakes, cornstarch, and fish sauce to a food processor and pulse it a few times until everything is finely chopped and mixed.
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2
Fold in the mint and cilantro, and let the mixture marinate in the refrigerator for about 30 minutes.
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3
While this marinates, make the dipping sauce.
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4
Combine the sauce ingredients in a small mixing bowl, and set aside.
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5
This stuff is great, trust me.
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6
Preheat your oven to 400 degrees F.
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7
In the meantime, take the chicken mixture out of the fridge, and begin making your meatballs.
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8
I tend to go with a golf ball sized meatball, and wetting your hands with a bit of water helps prevent the meat mixture from sticking to your hands.
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9
Add the sugar to a plate, then take the meatballs and lightly roll them in the sugar.
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10
Add the meatballs, one by one to a large baking sheet lined with parchment paper.
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11
Im a fan of parchment paper.
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12
Repeat with all of the chicken mixture.
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13
Then pop them in the oven for 20 minutes.
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14
The sugar will begin to caramelize the meatballs, and wow, are they good.
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15
To serve, add the meatballs to a serving dish alongside the sauce.
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16
Have a plate of lettuce available, along with the thinly sliced red onion, cucumber, and additional fresh mint and cilantro.
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17
This is finger food.
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18
Nothing like eating with your hands, there is just something about that.
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19
Take a piece of Boston lettuce, add a meatball, a couple slices of red onion and cucumber, along with a sprig of cilantro and fresh mint leaves.
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20
Drizzle some of the sauce in the lettuce cup, fold, and get to it.
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21
The result is nothing but a drive into flavor town.
